The summer has well and truly arrived and I think it’s time to go tropical! My last few weeks have been very busy making wedding cakes and I’ve been making the final adjustments to my new cake book, it’s looking so lovely and I’m so pleased with it! So this week I thought I’d take life a little easier and enjoy some of the summer sunshine, but as usual I couldn’t keep away from the cake kitchen. These mini loaf cakes are based on a recipe that I found some years ago, I had mislaid it somewhere and so I have developed my own variation here. The recipe includes candied peel, pineapple and coconut and is perfect for a summer pic-nic.
Makes 9 mini loaves
Tropical fruit fancy recipe
100g butter
150g golden caster sugar
2 eggs
175g plain flour
2 teaspoons baking powder
1 teaspoon vanilla extract
75g candied peel
75g glace cherries
2 passion fruits
150g drained pineapple pulp
50g desiccated coconut
DIRECTIONS:
1. Preheat the oven to 175 degrees celsius (160 for a fan oven).
2. Line 9 mini loaf tins.
3. Beat the butter and sugar together until creamy.
4. Add the eggs one at a time, mixing after each.
5. Sift in the flour and baking powder.
6. Add the coconut and vanilla extract.
7. Chop the glace cherries into quarters.
8. Place the cherries and candied peel into a sieve and rinse with cold water. (removing the syrup coating will prevent the fruit from sinking).
9. Remove the pulp from the passion fruits and strain the pineapple.
10. Add the candied fruit, pineapple and passion fruit pulp. Mix thoroughly.
11. Spoon the mixture into the mini loaf tins and bake in the oven for 25 minutes until golden brown.
12. Remove from the oven, turn each cake onto a cooling rack and remove the greaseproof paper.
13. When the mini loaves are cool, dust with icing sugar.
‘TROPICAL FRUIT FANCY’
One Comment
These are so cute. I will give it a try. Love your work; truly inspirational.